Recipe By:Devon O’Brien“Using everything bagel spice is a quick way to season and add extra crunch to breadcrumbs for chicken tenders. If you can’t find any premixed, make your own by combining equal parts dried minced onion and garlic, poppy seeds, sesame seeds, salt and ground pepper. This healthy chicken recipe tops a simple salad for an easy dinner that’s ready in 25 minutes.”
2 tablespoons all-purpose flour
1 large egg
½ cup panko breadcrumbs, preferably whole-wheat
1 tablespoon everything bagel seasoning
1 pound chicken tenders
¼ cup grapeseed or canola oil
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
⅛ teaspoon ground pepper
5 ounces mixed baby greens
Place flour in a shallow dish and lightly beat egg in another shallow dish. Mix breadcrumbs and everything bagel seasoning in a third shallow dish. Dredge chicken tenders in flour, then egg, then breadcrumbs.
Heat grapeseed (or canola) oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer registers 165°F, about 7 minutes total, adjusting the heat as needed to prevent burning.
Whisk olive oil, vinegar, mustard, honey and pepper in a large bowl. Add greens and toss to coat. Serve the greens topped with the chicken.
In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.
Nutritional Facts 1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein. Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11
This Spicy Honey Chicken is covered in a rub of spices, grilled and then brushed with a sweet honey glaze for a perfect combination of sweet and heat. We can grill pretty much year round here in Portland, Oregon. Sometimes we have to stand under an umbrella but it’s totally doable! I’m not sure how…
Combine red wine, garlic, oregano, and basil in a medium saucepan. Reduce over high heat until wine is just about evaporated. Add reduced wine mixture to butter. Add Worcestershire sauce and parsley and mix until well combined. Refrigerate butter mixture for 5 minutes to harden slightly. After butter mixture has hardened slightly, spread mixture over waxed paper and roll into a log. Chill. After butter sets in log, cut into 1-inch thick medallions to top steak.
Meanwhile, season steak with salt and pepper. Grill to your desired degree of doneness. Remove from the heat and let rest for 5 minutes. Top steak with a medallion of seasoned butter and serve.
28oz can diced tomatoes, undrained (You can sub 6 medium-sized tomatoes, cored, seeds and juiced removed, and chopped – about 3 cups)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon parsley
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon salt, optional (Add salt if using fresh tomatoes and want to bring out the flavor)
Combine all ingredients in crockpot and cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
To Freeze and Cook Later –
Label a gallon-sized freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which should be three months from when you prepped the meal). Add all ingredients to freezer bag, seal, and freeze. When ready to eat, thaw overnight in refrigerator or in water. Cook on low setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
Photo by A. Jones
Serve over spaghetti with a side of broccoli or green beans.
1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
1 cup brewed coffee
1/4 cup soy sauce
1/4 cup cornstarch
6 tablespoons cold water
Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours.
Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.